Tres Leche Cake

2

Ingredients

  • For the cake:

  • Vegetable oil
  • 190g flour, plus extra for pan
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 110g unsalted butter, room temperature
  • 225g sugar
  • 5 whole eggs
  • 1 1/2 tsp vanilla extract
  • For the glaze:

  • 350ml evaporated milk
  • 415ml sweetened condensed milk
  • 250ml half-and-half
  • For the topping:

  • 500ml double cream
  • 225g sugar
  • 1 tsp vanilla extract

Use imperial measurements

Method

How to make Tres Leche Cake

1) Preheat the oven to 180C/Gas 4. Lightly oil and flour a 30 by 20-cm metal tin and set aside.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

3) Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine.

4) Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared tin and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 90C.

5) Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

1) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1 litre measuring Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup . Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

For the topping:

1) Place the double cream, sugar and vanilla into the bowl of a stand mixer. Using the Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together on low until stiff peaks are formed.

2) Change to medium speed and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.